2. In which markets are franchises available?
Areas of Georgia, South Carolina, North Carolina, Florida, Tennessee, Alabama, Mississippi, Kentucky, Iowa, Kansas, Missouri, Colorado, South Dakota and Nebraska. Other locations will be considered upon request.

3. How do you know that BBQ will sell in my area?
Barbecue is a specialty food with a strong fan base that's underserved in all but a few markets, not everyone has the time (14 to 16 hours) or expertise to create quality hickory- smoked barbecue and would rather pay someone else to do it, therefore creating a market for our product.

4. Will I be trained to cook Barbecue?
No, to assure quality and consistency to all our franchisees and customers, Log Cabin barbecue is cooked at a USDA approved kitchen and shipped to our franchisees. We use an old - fashioned slow (14 hours) smokehouse cooking method with genuine 100% hickory burned in a separate chamber, so that wood particles and ash never touch the meat. Our state - of - the- art electronic controls automatically regulates heat, moisture and smoke content. Consumers will get the exact same high quality product each and every time they order regardless of location.

5. Does Log Cabin offer a training program?
Yes, two weeks of on the job restaurant training, three days of classroom training including the Serve Safe National Training Program and ongoing field support.

6. Am I required to reside near the franchise?
Yes, either you or an equity partner needs to live near the area of the franchise.

7. Do I need to have restaurant experience?
No, we will provide you with the necessary training to operate your franchise You will need a willingness to follow our system.

8.How many square feet of space is required for the restaurant?
1800 to 2500

9. Will I offer catering?
Yes

10. What is the minimum net worth requirements to become a franchisee?
Franchisee and/or their partners must have a combined net worth of $200,000 for a single unit.

11. Does Log Cabin offer financing?
No, however we can refer you to third party financial institutions.

12. Will Log Cabin assist me in finding a location?
Yes

13. Will I have a protected area?
Yes

14. How many employees will I need?
Restaurant sales volume will determine the number of employees needed. A normal operation would require four to six full time employees and one or two part time employees.

15. What kind of support can I expect from Log Cabin?
(1) A comprehensive Training program; (2) Operations manual; (3) Site selection assistant, (4) Assistant with all phases of setting up your Building including equipment layout, installing your equipment, placing initial orders, etc and a Company Representative on site during your first week of operation; (5) A local area developer will provide you with ongoing support and operational evaluations; (6) A purchasing program to help you maximize your profits; (7) Daily updates and information from Log Cabin Headquarters posted on a web site accessible by franchisees only; (8) Annual meeting for franchise owners.

16. What happens if I want to sell my franchise?
You can sell it to anyone that meets our qualifications

17. Do I have to like BBQ to own a franchise?
No, you have to love it.

18. Who should apply?
- Entrepreneurs looking for a proven opportunity
- Employees tired of the corporate and daily grind
- Motivated individuals looking to be their own boss
- Current business owners who know the importance of a simple business plan
- Couples with big dreams but no clear way to accomplish them

19. Next steps to being awarded a Log Cabin BBQ® franchise?

1. Complete and submit the online request for additional information Click here. We will mail you a brochure and contact you to arrange a personal meeting at one of our restaurants.

2. Meet with a LOG CABIN BBQ® representative at one of our restaurants to, try our food, look over our operation, answer your questions, and get to know you better. After this meeting we will mail you a copy of our Uniform Franchise Offering Circular (UFOC), franchise agreement, and prospectus.

3. Review the Franchise Disclosure Circular and Franchise Agreement.

4. Decide on the general area for your franchise, then call your Log Cabin BBQ representative with your decision to sign a franchise agreement to secure the franchise rights for the area selected.

5. Location, Location, Location. We are here to help you every step of the way and will immediately start working with you to find and secure the best site for your restaurant.

6. During the build out of your restaurant, and prior to opening, you will complete two weeks on the job training at one of our restaurants, two days of classroom instruction reviewing our operations manual, and one day of Serve Safe training.

7. Grand opening will normally be 90 to 120 days from the date build out begins. Three days prior and during the first week your restaurant is open someone from corporate trained in all aspects of the operation will be on site to assist.

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